Andrew and Amber planned their wedding from Northern California. Amber created a warm and sophisticated atmosphere for their closest friends and family. Andrew is a chef and knew he wanted to include some of his love for food into the wedding. Grey was the main color with hints of green and violet. There were many natural fibers intertwined into the decor as you will see soon.
This wedding was featured in the Tucson Bride and Groom Magazine’s last issue.
Elaine Taylor Fine Flowers (our favorite florist designer in the world) created such eloquent beauty on this day. From the bouquet to the table scapes. You will see. Just as lovely as the bride.
They chose to have their ceremony on the upper terrace at Loews Ventana Canyon. Everything was in bloom in our desert and it was a majestic backdrop. Amber and Andrew wanted an unobstructed view for the guest as the witnessed the vows. I think her planning and dreams paid off as it was a brilliant scene.
The receptions was breathtaking as well. Each table was adorned with multiple vases. Some were clear glass and others were presented with twine or burlap. The flowers were monochromatic in color but multitudes of flower types and textures brought a surprise to your eye. Again, this was the genius design of both Amber and Anne of Elaine Taylor Fine Flowers.
Amber created the cute monogramed drink stirrers. They had a signature drink for guest to try. The guest board was a framed filled with little hearts. Guests were encouraged to leave their John Hancock upon one of the sweet hearts.
Amber’s dad lovingly cut out each table number that was sitting among the flowers on each table so that guests would know where to sit.
There was so much care and attention put into the planning of this. As I said before Andrew wanted to have a part in the planning as well. First the cake. He wanted flowers on it that was edible. So Village Bakehouse created this one of a kind elegant romantic design with yes, edible flowers.
Andrew also was the creator of the gifts given to guests from the couple. A natural colored bag with their initials stamped on the front was filled with culinary treats. First was sea salt that was harvested off the coast of Santa Cruz. Andrew actually took the time to make this by hand. Second was Napa Valley olive oil that was grown and pressed in St. Helena. Third was Macarons from their favorite patissier in San Francisco…..yum.
We had a wonderful day getting to know Amber and Andrew. They were as elegant and sweet as their wedding day was. We truly hope you enjoyed the special details of their dream day.